Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage
The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10%) on the free amino acids (FAA) composition of Sudanese braided cheese (BC) ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The fr...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2014-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/161 |
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